Sa Cha (沙茶) Pork

Was chatting with my Mama and discussing new recipe ideas, she brought up this delicious dish we both had at my cousin’s birthday party, and told me how she cooked her version after going home. I’ve added bamboo shoot to mine to make it even more healthy, hubby said it was good but definitely needs more soy sauce and pepper the next time around, so please adjust to your taste buds if you decide to give this recipe a try.

1 bag of organic bamboo shoot, cut into bite size
1 pound of pork tenderloin, thinly sliced
1.5 T Soy sauce
1 t sesame oil
1 t rice wine
1 t corn starch
1 clove of garlic, minced
1 T oil
1 T Sa Cha Sauce (沙茶)
2-3 T oyster sauce
1 stalk of green onions, cut into small pieces

Marinate pork in soy sauce, sesame oil and rice wine for 30 minutes, sprinkle corn starch onto the marinated beef and mix well when you are ready to stir fry.

Heat up the oil in wok, toss in garlic and stir until fragrant, add the marinated pork and stir fry until most pink color’s gone, take it out of the wok and set aside. Stir fry the bamboo shoot until hot, add in the pork and Sa Cha sauce, toss to coat evenly, then add in oyster sauce, stir fry for 2-3 minutes until cooked through, toss in the green onions and stir quickly. Voila, you are ready to serve!

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